Lucious Lumps

This is a cookie recipe from Dave's Mom, Carol. Dave loves these and I love how easy and Yummy they are!

Ingredients:
1 Cup butter
1/2 cup powdered (Confectioner's) Sugar
1/2 cup corn starch
1 tsp Vanilla
1 Cup sifted flour
1 Cup Chocolate Chips
1 Cup Chopped Walnuts

Directions:
Cream soft butter well. Add sugar, corn starch, and vanilla then blend well. Add flour until thoroughly blended. Add Chips, nuts, and mix. Drop on an ungreased cookie sheet by the teaspoon. Bake 20 minutes at 300 degrees.

*These need to be small or they crumble when they come off the cookie sheet - it also helps to let them cool a little while on the cookie sheet.

Creamy Double Decker Fudge

I made batch #1 of this today... I will be making one more to have enough to take to my DAR cookie exchange next week. It's Easy, pretty quick, and tastes YUMMY!

Ingredients:
1 Cup Peanut Butter Chips
1 Cup Chocolate Chips
1 (14 oz) can Sweetened condensed milk (divided)
1 tsp Vanilla (divided)

Directions:
Line an 8 inch square pan with foil (or 13x9 if you are doubling). In a microwave safe bowl, combine the peanut butter chips with 2/3 cup of the sweetened condensed milk. Microwave for 60 to 90 seconds, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Add 1/2 tsp vanilla, stir, and pour into prepared pan. Smooth out to cover bottom of pan. Repeat the procedure for the chocolate chips and pour chocolate over the peanut butter layer. Spread so that chocolate is even. Cover and chill until the fudge is firm. Cut into 1 inch squares, cover and store in the refrigerator.

Tunnel of Fudge Cake

This is a YUMMY dessert from the Pillsbury Complete Cookbook. The only downside of this dessert is the time involved.... It takes a little while to put together and there is a lot of cooling time involved. According to the Pillsbury recipe total time is 4 1/2 hours.

Ingredients - Cake
1 3/4 cups sugar
1 3/4 cups butter
6 eggs
2 cups powdered sugar
2 1/4 cups all purpose flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts - Nuts are REQUIRED for this cake to work

Ingredients - Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk

Directions:
Heat oven to 350 degrees, grease and flour 12 cup Bundt pan or 10 inch tube pan. In large bowl, combine sugar and butter and beat until fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar and blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan and spread evenly.
Bake cake at 350 degrees for 45 to 50 minutes or until top is set and edges are beginning to pull away from the edge of the pan - NORMAL DONENESS TESTS WILL NOT WORK-Cool upright on wore rack for 1 1/2 hours. Invert cake onto serving plate, remove pan, and cool for at least 2 hours.
In a small bowl, combine glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

Serves 16.